Creamy Italian Quinoa Soup | Tyler's recipe book | Umami

Ingredients

• 2 Tablespoons olive oil
• ½ medium onion (diced)
• 3 medium carrots (peeled and diced)
• 2 stalks celery (diced)
• 4 garlic cloves (minced)
• 4 cups bone broth (chicken broth or vegetable stock (use more for a more brothy soup))
• 1 15- ounce can chickpeas (drained & rinsed)
• 1 1/4 cup quinoa (uncooked, rinsed well in a fine mesh colander)
• 1 14.5- ounce can diced tomatoes (undrained)
• 1 8- ounce can tomato sauce
• 1 Tablespoon Italian seasoning
• Pinch red pepper flakes
• 2 cups fresh spinach (coarsely chopped)
• 1 ½ cups half and half (or heavy cream)
• Salt and pepper (to taste)
• Parmesan cheese (for topping)